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Bean Puree

Bean PureeWhite beans are so incredibly versatile and when done up right are sooooo yummy. If there is another type of bean you prefer, fly at it! So far I’ve done a savory puree with white, romano and fava beans and all have turned out fantastically. This side dish is a nice alternative to the ever popular but endlessly used mashed potato.

If you use dried beans, soak them overnight in lightly salted water.


  • 2 cups beans
  • 1/4 cup chicken stock
  • 1 clove garlic
  • salt & pepper
  • 1 tsp fresh herbs **


Throw it all in your food pro and blend until smooth. If the mixture is too dry add more chicken stock, 1 tbsp at a time, until you reach a nice thick consistency similar to creamy mashed potatoes. What you are serving this with will determine what herbs to use. In this photo I made basa with basil & tomato so I used a little fresh basil in the beans. For a main dish without fresh herbs, default to a small sprinkle of fresh parsley. You can also sub beef or vegetable stock for the chicken.

4 Comments on “Bean Puree”

  1. Dusty says:

    Oh YUM! I have a thing for garbanzo beans and making my own hummus from them. If you would like the easy-as-shit recipe, I would be happy to provide it to you.

  2. kim says:

    Yes I damn well do Dusty!!!

  3. Dusty says:

    I will dig it out and post it here for you m’dear friend.;) It’s so easy and its all non-cooked!

  4. kim says:

    email it to me @ kim@figandpepper.com and I will post it with a link back to you!

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